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Which Coffee Brands Feature Nicaragua Sun-Dried Elephant Beans? Nicaragua Coffee Brewing Steps

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista exchanges, follow Coffee Workshop (WeChat official account: cafe_style). The environment is characterized by fertile volcanic soil and shade-grown cultivation methods, establishing excellent growing conditions. This enables Nicaragua's beans to possess not only rich body but also delicate aromatic flavors, making them highly regarded among international coffee connoisseurs.

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style).

Elephant beans, also known as giant coffee beans, are three times or even larger than other coffee beans. Their taxonomic name is Maragogype, originating from Maragogype County in Bahia State, Brazil. In 1870, this county first established the taxonomic status of giant coffee beans, which is an Arabica derivative (hybrid variety).

FrontStreet Coffee's Nicaraguan Maragogype Elephant Bean offers full-bodied flavor, featuring both bright stone fruit acidity and rich spice sweetness. With diverse taste changes including apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness, it truly deserves to be called an exceptional coffee bean!

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted coffee beans
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Medium roast
Sugar Content: Sugar-free
Origin: Nicaragua

Brewing Guide

Hand-pour brewing method for FrontStreet Coffee's Nicaraguan Elephant Bean: Use 15g of coffee ground to medium consistency (using Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level drops to half before continuing to pour slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Coffee Details

FrontStreet Coffee Nicaragua La Tormenta Estate Maragogype Elephant Bean

La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural

Country: Nicaragua

Region: Francisco

Altitude: 1400-1450m

Harvest Period: December to March of the following year

Processing Method: Natural processing

Variety: Elephant Bean (Maragogype)

Processing Mill: La Tormenta Estate

Flavor Profile: Pineapple, wine-like notes, and stone fruits, with caramel and roasted nuts in the finish

Nicaraguan Coffee Regions

Nicaragua is mainly divided into four major producing regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast region. The Segovias region has the highest cultivation altitude at approximately 1,500-2,000 meters, producing the highest grade SHG (Strictly High Grown) coffee.

FrontStreet Coffee's Nicaraguan coffee features deep, low-toned flavors with chocolate and caramel sweetness, prominent almond notes, and bright acidity—different from the typical bright, uplifting fruit acidity common in Central American coffees. Nicaragua's coffee cultivation ecosystem benefits from unique environmental conditions, with fertile volcanic soil distributed throughout and shade-growing practices that establish excellent growing conditions. This makes Nicaraguan beans not only rich in body but also possess clear, fragrant aromas, considered premium by international coffee experts and gradually gaining recognition in the specialty coffee community.